Pumpkin Pecan Cookies
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Pumpkin Pecan Cookies
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These Pumpkin Pecan Cookies are gluten free, vegan, and sugar free--the perfect treat for your fall baking and all year round!
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Ingredients
Wet Ingredients
- 1 cup unsweetened canned pumpkin
- 1/2 cup coconut oil (or other healthy fat, melted)
- 1/4 cup low carb sweetener (see Recipe Notes for alternatives)
- 1 tablespoon vanilla extract
- 1 tablespoon water
Dry Ingredients
- 1 1/2 cups gluten-free all purpose flour (use almond flour for low-carb, tiger nut flour for AIP - see recipe notes for conversion information)
- 1/8 teaspoon Stevia extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup Chopped Pecans
Cinnamon Sugar Topping
- 1/2 cup low carb sweetener (see Recipe Notes for alternatives)
- 2 tablespoons ground cinnamon
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Instructions
- Preheat oven to 375.
- Lightly grease cookie sheet.
- If desired, once the oven is preheated, toast the chopped pecans in the oven for 5-10 minutes before adding them to the cookies.
- Combine the sweetener and cinnamon in a small bowl for the Cinnamon Sugar Topping and set aside.
- Combine pumpkin, oil, sweetener, vanilla and water in a medium bowl.
- Place all dry ingredients except nuts in a large mixing bowl. Mix well until combined.
- Add wet ingredients to dry.
- Fold the pecans into the batter. Stir but do not use an electric mixer.
- Roll 1-2 tablespoon scoops of dough into balls. Roll each ball into the cinnamon sugar mixture. Continue until all the dough has been used.
- Place the rolled balls on a baking sheet about 2 inches apart.
- Bake 8-10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.
- Let the cookies cool for at least 3 minutes before removing them from the baking sheet, then transfer them to a cooling rack and allow to cool to room temperature.
- Store in an airtight container.
Notes
- Storing: You will want to store these Pumpkin Pecan Cookies in an airtight container--that is, if you have any left. My taste tester sure didn't have that issue, so I don't think that you will either :). The cookies freeze well too.
- Topping Options: You can either roll the dough in plain sweetener or in the cinnamon sweetener mix in the recipe card. The cookies in the images were rolled in plain sweetener. You could also use pumpkin spice in place of the cinnamon for the topping. Topping each cookie with a pecan half before baking is another great option.
- Spice Alternative: If you'd like, use 1 1/2 teaspoons pumpkin pie spice in place of the seasonings in the recipe.
Nutrition Information
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Serving
1cookie
Calories
104kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Sodium
85mg
(4%)
Potassium
40mg
(1%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1906IU
(38%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Net Carbohydrates
7g
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 104kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Sodium | 85mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1906IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
| Net Carbohydrates | 7g |
* Percent Daily Values are based on a 2,000 calorie diet.
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